Seasonality – Year round
Catching Method – Deep drop set line
Raw Preparation – Yes
Cooked With The Skin On – Yes
Preferred Cooking Methods – Pan roasted, BBQ’d, steamed, baked, poached, crumbed/battered, smoked
Substitute Species – Bass, Bluenose, Warehou
This fish has a wonderful big flake that has a cream like finish when cooked correctly. Hapuka can grow very large in size. Smaller Hapuka offer sweeter fillets, which are often steaked lending themselves perfectly to a BBQ situation of cooking.
The fillets are delicious especially cooked with the skin on, however, the parts of a Hapuka that are prized by those in the know, are the bellies, throats, wings, and cheeks. These often discarded or underutilized sections of the fish are the moistest and most flavoured parts.